High Mountain Biluochun

High Mountain Bi Luo Chun

Bi Luo Chun literally means, “Green Spring Spiral.”  It is a green tea first grown on Dongting Mountain around Lake Taihu in Jiangsu Province.  The tea looks like downy fluff and is made from the earliest springtime plucking of a single leaf attached to an unopened bud.  It takes some one hundred twenty thousand such sets to make each kilo of high grade Biluochun. The best Biluochun is made with a small leaf cultivar and is processed entirely by hand. It is skillfully pan fired over charcoal (not electric) heat. Because of the leaf’s delicacy, steeping Biluochun requires skill.  The water should be cooler than the 175 degrees Fahrenheit that is generally ideal for other green teas and should not be poured onto the leaf itself. Instead, the leaf should be added to the water that is in a cup or clear glass which affords the pleasure of observing the agony of the leaves. As the leaves unfurl they spiral to the bottom and open grudgingly which helps to account for the tea’s peculiar name, which can also be translated as Green Spring Snail or Green Spring Conchshell.

Keemun Needle

Organic Keemun Needle

This is the highest Keemun grade which is plucked and produced in the early spring, exclusively from tender buds. Keemun Needle has a shiny and pointed needle look, an exquisite bouquet with rich aroma and sweet flavor.   Keemuns are China black teas from Qimen, a county in Anhui province. Since its introduction in 1876/77, Keemuns are considered the best black tea China produces, referred to as ‘King of Red Tea’ or the “Burgundy” of China teas, because of its superb bouquet. Keemuns have thick, full liquors with a rich aroma and sweet flavor.  Keemuns are mainly made from Keemun Zhuye cultivar and available in various grades and shapes from ordinary to the extra-ordinary like Keemun Needle, Keemun Hao Ya, Keemun Mao Feng and Keemun Sechema, to name a few. The first keemun was produced in 1875 by a failed civil servant, Yu Qianchen, after he traveled to Fujian province to learn the secrets of black tea production.

Silver Needle

Silver Needle Bai Hao Yin Zhen

Baihao Yinzhen white tea literally means, “White Tip Silver Needle.”  It is a Fujian province specialty and consists exclusively of unopened leaf buds covered with down. It has some characteristics of a green tea, but it is lighter-tasting with a unique sweet flavor. If more leaf is used, the liquor becomes a light amber yellow color with a richer flavor. The very best Silver Needle is picked between March 15 and April 10 when it is not raining.  Only undamaged and unopened buds are used for the higher grades. This tea was first exported as White Pekoe Silver Needle and was first produced in 1885 with the Fuding Da Bai cultivar.

Mitchel Noble from PeLi Teas was so gracious to provide these elegant descriptions and pictures of some of China’s most Famous Teas.